Archives for September 2013

I have been anticipating this dinner since our chef, Josh, called me to ask when the best date for a large dinner on the farm would be. September is my favorite month for many reasons, but one of them being the farm starts to fall in line with weeding, harvesting, and planting. After a chaotic August when everything is growing, including weeds, September starts to cool down and offers a chance to get on top of the tasks that were missed. Our crew did an amazing job weeding, planting, mowing, and organizing the farm to handle 154 guests for dinner out in our field. I have been following “Outstanding in the Field” since I first started farming in 2009. They mix together food, art, and community into a rich experience that lasts in memory.

The Friday before the dinner was hectic but we were hitting our stride as a crew. The “crew” only consists of myself and two others. We run very effieceintly and every person carries their weight, and then some. I have been training my crew for my departure. My wife went into labor on Friday afternoon while I was washing Toscano Kale for the market. I called Andrew while he was in the field harvesting tomatoes and said “it’s time” and he knew what to do. Andrew was now acting as “temporary Farm Manager” and he finished washing, harvesting, and preparing for our markets during the weekend. There were a couple other tasks to complete before the big dinner, and he accomplished them with ease. It was wonderful have a good crew be able to step it up when you need them.

Van Pelt was born on 9/14/13 at 8:09am. It was a wonderful experience and everyone remained healthy. The big dinner was the next day. Everything was covered, however I was able to sneak away from the hospital to see how it all played out. I was greeted by handshakes and congratulations and a much needed glass of wine. “Could you give some opening remarks?” I was asked. “Sure, but my head is in the clouds right now,” I responded. The Outstanding in the Field crew talked about their history and invited me up to talk about why I farm. It was natural and great to share my view of agriculture. I gave a farm tour to dive deeper into how we produce vegetables along with some viewpoints about health, community, and passion. The tour ended at the amazingly long table in between our tomato field and our kale field. Everyone sat down and looked excited about the night that was about to unfold. I said my goodbyes and left the field to be with my new born son and wonderful wife, feeling like I was standing on top of the world.

Fall is a wonderful time. Our goal is to extend the season by growing storage crops so our very own Agricola can have local produce going into the winter months. Some storage crops we have grown so far: Nero Tondo Radish, Watermelon Radish, Delicata Squash, Kabocha Squash, Beets, Kohlrabi, and Potatoes. We have learned a lot about the ebbs and flows of providing vegetables to the restaurant. Some items are such a hit with local eaters that we run out in a matter of weeks, while other crops that are producing well create a surplus that we wholesale to Zone 7. The learning process is steep, and I am looking forward to finishing out this season while planning for the next. The picture above is Kabocha winter squash which is currently being served at Agricola. Come and try it before we run out!